1: Ahead of time, soak dried mushrooms in cold water for a couple of hours, rinse with water and drain. Peel off potato skin (Picture 1), rinse and pat dry with a paper towel. (You can leave the skin on if you prefer). Cut each potato in 2 equal portions lengthwise then cut into 3 equal-size cubes.
2: Heat 1.5 tbsp olive oil in a non-stick sauté pan over medium-high heat, add potato cubes (Picture 2) and cook on high heat for about 3-4 minutes until the side turns golden brown. Turn over cook for 2-3 minutes again for each side (Picture 3). Remove from the pan and set aside.

3: Sauté chopped green onion, sliced ginger, anise star and cloves for 30 seconds (Picture 4). Then add mushrooms, stir and cook for 1 minute. Add all ingredients of Ingredient 4) and bring to a boil (Picture 5).
4: Add potatoe cubes, stir, cover with the lid and cook at medium-low heat for a few minutes, stir occasionally (Picture 6).
5: Remove the lid and continue cook on medium-high heat until the sauce is reduced down to about 2 tablespoons. Add 1 tsp sesame oil, stir to mix. Transfer to a serving plate and serve immediately.